Cranberry Balsamic Roast Beef
Tender Cranberry Balsamic Roast Beef slow-cooked to perfection with a sweet-tart glaze. This 3-hour Dutch oven recipe creates melt-in-your-mouth beef perfect for holiday dinners.
Equipment
- Dutch oven
- measuring cups
- measuring spoons
- cutting board
- knife
- paper towels
- mixing bowl
- whisk
- spoon
- oven
Ingredients
Main
- 1 3-pound boneless beef chuck roast
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
Cranberry Balsamic Glaze
- 1 cup fresh cranberries
- 1/2 cup balsamic vinegar
- 1/3 cup brown sugar, packed
- 1/2 cup low-sodium beef broth
- 3 cloves garlic, minced
- 1 sprig fresh rosemary
Instructions
- Preheat your oven to 325°F. While the oven heats, pat the beef chuck roast completely dry with paper towels, then season it generously on all sides with the kosher salt and black pepper.
- Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Carefully place the seasoned roast in the hot oil and sear for 4-5 minutes per side, until a dark brown crust forms on all surfaces.
- While the meat sears, prepare the cranberry balsamic glaze by whisking together the fresh cranberries, balsamic vinegar, packed brown sugar, beef broth, and minced garlic in a medium bowl.
- Once the roast is seared, carefully pour the prepared glaze over and around the meat in the Dutch oven, then add the fresh rosemary sprig.
- Cover the Dutch oven with its lid and transfer it to the preheated oven. Roast for 2 1/2 to 3 hours, or until the meat is extremely tender and easily pulls apart when pierced with a fork.
- Carefully remove the roast from the oven and transfer the meat to a cutting board. Let it rest for 10-15 minutes before slicing or shredding against the grain.
- While the meat rests, use a spoon to skim any excess fat from the surface of the cooking liquid in the pot. For a thicker sauce, simmer the liquid on the stovetop over medium heat for 5-7 minutes until it reduces slightly.
- Serve the sliced or shredded roast beef drizzled generously with the reduced cranberry balsamic pan sauce.
Notes
For a thicker sauce, simmer the cooking liquid on the stovetop over medium heat for 5-7 minutes until it reduces slightly.